This tomato salsa recipe will give you the best restaurant-style salsa bursting with fresh flavours. It is a perfect dip for the Mexican night.
- Ingredients You’ll Need
- Basics Of Salsa
- Serving Suggestion
- Fresh Tomato Salsa Recipe
Often while planning a party night, one is left wondering about snack recipes that would involve: a. Minimum effort b. Maximum taste
This Mexican-style tomato salsa recipe will have you thanking your lucky stars. First, it is ready in just 20 minutes, requires no cooking, and is a refreshing summer dip.
Try out this fun and easy salsa recipe for your next Mexican night – we promise there will be no disappointments! One can indulge in seconds and thirds with no guilt whatsoever.
Recipe Highlights:
- vegan and vegetarian
- gluten and nut-free
- requires no cooking
- tastes damn delicious
- a quick one-pot dip recipe
Ingredients You’ll Need
- The star of this salsa recipe is – tomatoes! South Americans and Mexicans love to use the local variety of tomatoes to make finger-licking-good salsa, salad or pasta . The San Marzano, Roma Tomato, or canned crushed tomatoes are perfect for making restaurant-style salsa at home.
- The rounder, ripe, fleshy, and slightly sweet tomatoes are perfect for making salsa.
- Green Chili : The authentic tomato salsa recipe requires Jalapeno peppers. Suppose you can get them nothing like it or use any medium to hot green chilli. Discard the seeds and white pith to make the salsa less spicy.
- Other Essential Ingredients: Onion, Cilantro, Parsley, Garlic, Extra Virgin Olive Oil, Salt, Pepper, Sugar, Lemon Juice
Substitutes : It is hard to get authentic Mexican ingredients everywhere. Hence, a few substitutes for ingredients will help you make a delicious tomato salsa at home.
- Fresh Tomato -> Diced or Crushed Canned Tomato
- White Onion -> Use red onion or spring onion bulb
- Cilantro -> Parsley, Coriander, Basil
Basics Of Salsa
Salsa is a savoury sauce made using a variety of fresh fruits and vegetables such as tomatoes, bell peppers, chillies, mango, and herbs. The main ingredients are finely chopped, crushed, or mashed.
- Don’t puree it. A little texture adds to the flavour.
- The seasonings help the ingredients secrete their natural juices , making the salsa juicy and saucy.
- A combination of crushed and finely chopped tomatoes works like magic.
The golden rule of tomato salsa is to chill it for at least an hour before serving to allow the flavours to mature and for tomatoes to release their juices.
My SECRET TIP: Pulse all the ingredients in a food processor. Once done, add finely chopped onion, cilantro, and tomato. Mix!
Serving Suggestion
Fresh homemade salsa is a multi-purpose condiment that can be used in a variety of ways. Serve salsa with nachos, tacos, burritos, or BBQ, either way, it simply tastes delicious.
- Quesadillas
- serve on loaded nachos
- tuck inside tacos/burritos
- Mexican Burrito Bowls
- on a lazy day, serve it with nachos, chips, or crackers
Store the leftover salsa in an airtight container in the refrigerator for one week. DO NOT leave it at room temperature for more than 2 hours as tomatoes go rancid quickly, especially in a tropical climate.
More Dip Recipes
- Mango Red Pepper Salsa
- Greek Cucumber Sauce
- Roasted Red Pepper Dip
- Creamy Chilli Corn Dip
- Spicy Mango Dip
- Pineapple Salsa
- Hummus
Ingredients
- ▢ 6 tomato, ripe and juice
- ▢ 2 jalapeneo or green chili, deseeded and fine chopped
- ▢ 1 onion, finely chopped
- ▢ 4 garlic cloves
- ▢ ¼ Cup flat parsley, roughly chopped
- ▢ 2 tablespoon lemon juice
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ ¼ teaspoon black pepper powder
- ▢ ¼ teaspoon granulated white sugar
- ▢ 30 ml extra virgin olive oil
- ▢ 1 tablespoon cilantro, finely chopped
Instructions
- Wash and cut into quarters 4 tomatoes.
- Add cut tomatoes, parsley, garlic, green chili, salt, pepper, sugar, lemon juice, and olive oil in a food processor jar with the blade attachment. Pulse all the ingredients for 20 seconds. Transfer it to a bowl.
- Finely chop the remaining two tomatoes. Add finely chopped tomato, onion, and cilantro to the salsa. Mix. Drizzle olive oil.
- Keep tomato salsa in the refrigerator for 30 minutes before serving for flavors to mature.
- Serve tomato salsa with nachos, tacos, or burrito bowl.
Recipe Notes:
- Canned diced tomatoes also work great for salsa. The tomatoes should be firm to touch but fully ripe from the inside, the harder ones aren’t juicy, and you will end up with dry tomato salsa.
- Make sure to finely chop all the ingredients if added separately.
Nutrition
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Fresh Tomato Salsa Recipe
Equipment
- Food Processor
- Mixing Bowl
Ingredients
- 6 tomato, ripe and juice
- 2 jalapeneo or green chili, deseeded and fine chopped
- 1 onion, finely chopped
- 4 garlic cloves
- ¼ Cup flat parsley, roughly chopped
- 2 tablespoon lemon juice
- 1 ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper powder
- ¼ teaspoon granulated white sugar
- 30 ml extra virgin olive oil
- 1 tablespoon cilantro, finely chopped
Instructions
- Wash and cut into quarters 4 tomatoes.
- Add cut tomatoes, parsley, garlic, green chili, salt, pepper, sugar, lemon juice, and olive oil in a food processor jar with the blade attachment. Pulse all the ingredients for 20 seconds. Transfer it to a bowl.
- Finely chop the remaining two tomatoes. Add finely chopped tomato, onion, and cilantro to the salsa. Mix. Drizzle olive oil.
- Keep tomato salsa in the refrigerator for 30 minutes before serving for flavors to mature.
- Serve tomato salsa with nachos, tacos, or burrito bowl.
Notes
- Canned diced tomatoes also work great for salsa. The tomatoes should be firm to touch but fully ripe from the inside, the harder ones aren’t juicy, and you will end up with dry tomato salsa.
- Make sure to finely chop all the ingredients if added separately.
Nutrition
Whether you’re hosting a summer barbecue, or looking for a healthy snack, this Greek Cucumber Sauce also known as Tzatziki, is sure to impress and satisfy.
- A Brief History of Tzatziki
- Ingredients You’ll Need
- How To Make Cucumber Sauce
- Greek Cucumber Sauce Recipe
A Brief History of Tzatziki
Tzatziki’s roots can be traced back to ancient Greece and the Ottoman Empire, where similar yogurt-based sauces were popular. The name “tzatziki” itself is derived from the Turkish word “cacık,” which refers to a yogurt and cucumber salad.
Surprisingly, tzatziki is very similar to Indian Cucumber Raita . Both the dishes, have a similar way of making.
Over time, this famed cucumber sauce has evolved and become a staple in Greek cuisine, celebrated for its refreshing qualities, especially during the hot summer months. It serves as an excellent accompaniment to a range of foods, from grilled meats, kebabs, to pita bread.
Recipe Highlights
- vegetarian
- gluten-free
- easy to make
- zero added sugar
- rich in dietary fibre
- does not require cooking
- low-calorie dipping sauce
- does not require special equipment
Ingredients You’ll Need
The magic of tzatziki lies in its simplicity. Each ingredient plays a crucial role in achieving the perfect balance of flavours and textures.
- Greek Yogurt is preferred for its thick and creamy consistency. It provides a subtle sour flavour that is essential to the sauce.
- Fresh cucumbers add a cool, crisp factor to the sauce. They should be grated and then strained to remove excess water, ensuring the sauce remains thick.
- Garlic imparts a pungent kick that complements the yogurt and cucumber.
- A drizzle of extra virgin olive oil brings the tzatziki together.
- Lemon Juice brings a bright, acidic note that enhances all the other flavours. Many tzatziki recipes suggest using red wine vinegar.
- Fresh Dill is the traditional herb used in tzatziki, contributing a slightly sweet and earthy flavour, apart from that I add a handful of mint and parsley.
- Seasoning : I add a tiny bit of za’atar and sumac along with salt and pepper to lift the flavour of the cucumber sauce.
How To Make Cucumber Sauce
Prepare the Cucumber :
- Wash and grate the cucumber using a grater or a food processor.
- Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent your tzatziki from becoming watery.
Combine Ingredients :
- In a mixing bowl, combine the strained cucumber with Greek yogurt.
- Add minced garlic cloves, extra virgin olive oil, lemon juice, finely chopped herbs, salt, za’tar, sumac, and pepper. Whisk it all together to combine nicely.
Chill :
- Cover the bowl with plastic wrap and refrigerate for at least an hour.
- Chilling allows the flavours to meld together.
Serving Suggestion
Tzatziki is traditionally served cold. You can garnish this cucumber sauce with a drizzle of olive oil, chopped cucumbers, and finely chopped dill or mint.
Serve it as a dip in a mezze platter or as a sauce for grilled meats, kebabs, skewers, or as a refreshing topping for gyros and sandwiches. Tzatziki tastes delicious as a dressing for salads.
My Tried and True Tips
- Herbs : Experiment with different herbs such as mint, parsley, cilantro, or chives to create your unique version of tzatziki.
- Cucumber: You can use any variety of cucumber but if you will ask me I would say try to use Persian/Spanish/English cucumbers.
- If Greek yogurt is unavailable , you can use regular plain yogurt or thick curd . Strain them through a cheesecloth to achieve a thicker consistency similar to Greek yogurt.
- Acidity : Adjust the amount of lemon juice to your liking. Some recipes also incorporate a splash of white or red wine vinegar for added tanginess.
More Dip Recipes
- Hummus
- Tomato Salsa
- Baba Ganoush
- Spicy Mango Dip
- Creamy Corn Dip
- Roasted Red Pepper Dip
- Thai Sweet Chilli Sauce
Ingredients
- ▢ 2 small size Persian Cucumbers
- ▢ 1 Cup plain Greek yogurt
- ▢ 1 tablespoon extra virgin olive oil
- ▢ ½ teaspoon salt or to taste
- ▢ ½ teaspoon sumac or za’tar spice mix
- ▢ ¼ teaspoon crushed black pepper or to taste
- ▢ 4 garlic cloves, minced or crushed
- ▢ 2 sprigs dill, chopped
- ▢ 2 sprigs mint leaves, chopped
- ▢ Handful of parsley, chopped
- ▢ Half a lemon, juice
Instructions
- Wash and grate the cucumber using a grater or a food processor.
- Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to prevent your tzatziki from becoming watery.
- In a mixing bowl, combine the strained cucumber with Greek yogurt.
- Add minced garlic cloves, extra virgin olive oil, lemon juice, finely chopped herbs, salt, za’tar/sumac, and pepper. Whisk it all together to combine nicely.
- Cover the bowl with plastic wrap and refrigerate for at least an hour. Chilling allows the flavours to meld together.
- You can garnish this cucumber sauce with a drizzle of olive oil, chopped cucumbers, and finely chopped dill or mint.
- Serve Greek Cucumber Sauce with pita chips.
Recipe Notes:
- You can substitute Greek yogurt with plain yogurt or thick curd. If you are using curd, strain all the excess liquid to get that creamy, thick consistency.
- Adding za’tar or sumac is completely optional. You can substitute them with cumin powder.
Nutrition
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